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Peg Leg Porker

Award-winning BBQ, addictive pork rinds and a personality that almost outshines both: we found it all at Peg Leg Porker. Pro tip: Be prepared to pig out.

Carey Bringle is sort of a big deal in the BBQ business. TV shows like “Chopped” and “BBQ Pitmasters” have hired him as a special guest. His Memphis Wet Sauce—a sweet-n-smoky combination of tomato, vinegar, mustard and spices—was named the No. 2 BBQ sauce in America by Bon Appetit magazine. And, just like his award-winning plates of pulled pork and hickory-smoked dry ribs, the man is hard to forget, thanks to a big personality, an even bigger laugh... and a peg leg.

Peg Leg Porker opened its doors in June 2013. The restaurant doesn’t serve brisket (“that’s a Texas invention,” said Carey), but it does specialize in Tennessee staples like pimento cheese, wings, half-chicken platters, delicious ‘cue sandwiches and the crispy house-made pork rinds (we don't want you to forget those, so we're throwin' 'em in for free).

In fact, besides the sandwich buns, which are delivered almost daily from Provence Bakery, nearly everything else is made in-house. Carey smokes his ribs the old-fashioned way, meaning he waits until the very end to rub ‘em down with BBQ seasoning, and he prides himself on being the only pitmaster in town with a whole-hog smoker. (We're proud of him, too.)

Getting there can be a bit of a pain in the (pork) butt, since the restaurant is located in an unfamiliar pocket of the Gulch. Here’s a tip: just head south on 8th Avenue, roll down the window and follow your nose. And be prepared to pig out.